• The Bulldog Inquirer

Get in the Autumn Spirit with Pumpkin Cupcakes

Updated: Jun 25


 


By Anastasia Papadimitriou

 

Get ready to celebrate this fall season with the tastiest pumpkin spiced cupcakes. These super moist cupcakes are easy to make, perfectly pumpkin-spiced, and finished with tangy cream cheese frosting.

Ingredients


  • 1 cup (125g) all-purpose flour (spoon & leveled)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 and 1/2 teaspoons pumpkin pie spice

  • 1/2 cup (120ml) canola or vegetable oil

  • 2 large eggs

  • 3/4 cup (150g) packed light or dark brown sugar

  • 1 cup (225g) canned pumpkin puree

  • 1 teaspoon pure vanilla extract


Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

  • 1 teaspoon pure vanilla extract

  • 1/8 teaspoon salt



Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

  3. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

  4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar

  5. Frost cooled cupcakes however you’d like.

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